Ingredients
- Four 8-ounce boneless lamb leg steaks or beef sirloin steaks (1 inch thick)
- Salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil (EVOO)
- 1 red bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 1 cubanelle pepper, seeded and thinly sliced
- 4 cloves garlic, finely chopped
- 1 1/2 cups chicken broth
- 2 tablespoons butter
- 2 pinches ground cinnamon
- One 10-ounce box couscous (1 1/2 cups)
- 1/4 cup slivered almonds, toasted
- 8 to 10 Peppadew peppers, chopped
- 1/4 cup hot pickled yellow peppers, chopped
- Fresh flat-leaf parsley, finely chopped (a generous handful)
- Fresh mint, finely chopped (a generous handful), if using lamb steaks
Description
Rachael Likes To Make This Dish For Her Sister, Maria, For Her Birthday On March 15.
Rachael Ray Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter